Description
This vibrant Purple Cabbage, Mango & Cranberry Slaw is a sweet, tangy, and crunchy side dish that brightens any meal. Perfect for BBQs, tacos, or light lunches, it’s packed with color, texture, and tropical flavor!
Ingredients
4 cups shredded purple cabbage
1 large ripe mango, peeled and julienned
1/2 cup dried cranberries
1/2 red bell pepper, thinly sliced
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise
2 tbsp Greek yogurt (optional for creaminess)
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. In a large mixing bowl, combine shredded purple cabbage, mango, cranberries, red bell pepper, green onions, and cilantro.
2. In a separate small bowl, whisk together mayonnaise, Greek yogurt (if using), honey, apple cider vinegar, lime juice, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture.
4. Toss gently until everything is evenly coated.
5. Chill for at least 15 minutes before serving to allow flavors to meld.
6. Serve cold as a side dish or on top of tacos, burgers, or grilled meats.
Notes
For a vegan version, use vegan mayo and maple syrup instead of honey.
Add toasted sunflower seeds or slivered almonds for extra crunch.
If you prefer a lighter slaw, skip the mayo and use olive oil and lime juice instead.
This slaw stays fresh in the fridge for up to 2 days—perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 11
- Sodium: 180
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 3
- Protein: 2
- Cholesterol: 5
Keywords: purple cabbage slaw, mango cranberry slaw, tropical coleslaw, summer salad, healthy slaw recipe